Hey Bakers!💕 On August 27th 1964, Mary Poppins was released in theaters! With iconic music and characters, Mary Poppins has become a classic film for multiple generations. To celebrate the 60th anniversay, in special video learn how make three delicious tea cakes inspired by the film. Enjoy the video and don't forget to Like & Subscribe ♥️
Earl Grey Cake:
2 ¼ cups all-purpose flour
2 tsp baking powder
1 tsp Earl Grey tea finely ground
¾ tsp salt
¾ cup unsalted butter room temperature
1 ½ cup granulated sugar
3 large eggs room temperature
1 ½ tsp vanilla extract
1 cup Earl Grey infused milk room temperature
Process:
1. Preheat oven to 350F.
2. To make the earl gray infused milk, heat up the milk and tea in a small pot over med-high heat. Once it has some time to simmer, turn heat off and let it steep for 10 minutes. Remove it from the stove, then strain and measure out 1 cup. If you have little less than 1 cup, add in some extra milk if needed.
3. In a medium bowl, whisk flour, baking powder, salt,and the finely ground tea until well combined. Set aside.
4. In your electric mixer, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Scrape down the bowl, reduce speed and add eggs one at a time then add vanilla extract.
5. Alternate adding dry ingredients and Earl Grey milk, beginning and ending with the dry ingredients. Mix until fully incorporated. Pour the batter into a lined 9 x13 inch pan and bake for about 35 mins then let it cool completely on a wire rack.
Lemon Cake:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
10 tbsp unsalted butter
1 ¼ cup granulated sugar
3 eggs
1 tsp vanilla extract
⅔ cup whole milk
3 tbsp lemon zest
⅓ cup fresh lemon juice
Process:
1. Preheat the oven to 350 degrees F.
2. Whisk together the flour, baking powder, baking soda, and salt.
3. Mix fresh lemon juice and milk in a small bowl and set aside.
4. Pulse sugar and zest of a lemon in a food processor until zest is all minced in.
5. In an electric mixer, cream butter and sugar in a stand mixer using a paddle attachment.
6. Add vanilla and eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down.
7. Add flour and milk mixtures to the butter in alternating batches starting and ending with the dry. To make the cake more vibrant I added a few drops of lemon yellow food coloring
Bake for about 30 minutes
Cherry Cake:
3 cups cake flour
1 tbsp baking powder
½ tsp salt
6 egg whites (180g)
⅔ cup cherry juice
¾ cup milk
1 ½ tsp vanilla extract
¼ cup vegetable oil
2 cups granulated sugar
2 sticks unsalted butter, slightly softened but still cold to the touch
Process:
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk the flour, baking powder and salt
3. In another bowl, add the egg whites, cherry juice, milk, vanilla, and vegetable oil and blend together
4. In an electric mixer add the butter and beat at medium speed to soften. Add the sugar and continue to beat until the color is pale and fluffy
5. On low speed, alternate between adding dry and wet ingredients. Starting and ending with the dry. To enhance the color I added a some pink coloring until i was happy with the shade.
Pour the batter into a lined 9 x13 inch pan and bake for about 30 - 35 mins then let it cool completely on a wire rack.
Decorating:
1. Level all three 9x13 cakes and use a 2 ½ inch circle cutter to create the layers.
2. The earl grey cake is inspired by Mary Poppins with vanilla buttercream, fondant daisies and red pearls and a red ribbon.
3. The lemon cake is inspired by Burt with orange-raspberry swirl buttercream, a fondant hat and a blue fondant bow similar to what he wears when they jump into the drawing.
4. The cherry cake is inspired by Cherry Tree Lane, where the Banks children live. This cake has light pink vanilla buttercream rim and a chocolate ganache center, decorated with pink chocolate flowers. And that’s how I made these afternoon tea cakes to celebrate the 60th anniversary of Mary Poppins